1. Sift flour and salt together in a large bowl. Make a well and add in the eggs.
2. Using one hand, gently push small amounts of the flour into the eggs until a rough dough forms. Add in the water, 1 tablespoon at a time until the dough is pliable, but tough. (I used ¼ cup + 1 tbsp. water)
3. Turn out the dough onto a lightly floured surface and knead for 10 minutes. The dough should still be dough, but smooth.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Divide the dough into 4 pieces and roll out as thinly as possible, preferably 1 cm thick.
6. Put the dough through the pasta roller at the largest setting, folding it over a few times. Then increase the setting until the dough reaches your desired thickness. (I ran each piece of dough through settings 1-4 three times each and I could just barely see my fingers through it.)
7. Use a knife or a pasta attachment to cut the dough.
8. Dough can either be dried, frozen or cooked immediately. Fresh pasta takes 5 minutes to cook, dry pasta 8 minutes.